Why You’ll Love This Recipe
This recipe is incredibly straightforward, quick to make, and requires just a handful of pantry staples. The tomato-vegetable juice replaces the usual milk or buttermilk, lending a subtle tang and depth that elevates the biscuits beyond the ordinary. The texture is tender but flaky, and the flavor is uniquely savory with just the right touch of sweetness from the sugar. Perfect for when you want a comforting homemade biscuit but have limited ingredients on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 cups self-rising flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 1 teaspoon white sugar
- ½ cup shortening
- 1 cup tomato-vegetable juice cocktail
Directions
- Preheat the oven to 400°F (200°C). Grease a baking sheet.
- In a bowl, stir together the self-rising flour, baking soda, salt, and sugar.
- Cut in the shortening using a pastry cutter until the mixture resembles coarse crumbs.
- Add the tomato-vegetable juice cocktail and mix just until the dough is moist.
- Turn the dough out onto a well-floured surface and gently knead several times until it holds together.
- Roll the dough out to about ½-inch thickness.
- Cut rounds using a biscuit cutter and place them on the prepared baking sheet.
- Bake for 8 to 10 minutes, or until the biscuits have risen and are lightly browned.
Servings and timing
- Servings: 18 biscuits
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
Variations
- Substitute shortening with cold butter for a richer flavor and flakier texture.
- Add chopped fresh herbs like rosemary or thyme to the dough for a fragrant twist.
- Mix shredded cheddar cheese into the dough for cheesy tomato biscuits.
- Use plain tomato juice or vegetable juice alone to adjust the flavor intensity.
- For a spicier kick, add a pinch of cayenne pepper or smoked paprika to the dry ingredients.
Storage/Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, warm them in a 350°F (175°C) oven for 5 to 7 minutes or microwave individual biscuits for 20-30 seconds until warm.
FAQs
Can I use regular flour instead of self-rising flour?
Yes, but you will need to add 1 tablespoon of baking powder and ½ teaspoon of salt per cup of flour.
What can I substitute for shortening?
Cold butter or vegetable oil can be used, but shortening helps achieve a tender, flaky texture.
Can I use fresh tomatoes instead of tomato-vegetable juice cocktail?
Using fresh tomatoes would add too much moisture. It’s best to use a juice or cocktail to maintain the right dough consistency.
Are these biscuits suitable for freezing?
Yes, unbaked biscuits can be frozen. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes.
Can I make these biscuits dairy-free?
Yes, the recipe is naturally dairy-free since it uses shortening and tomato-vegetable juice instead of milk.
How can I make the biscuits fluffier?
Avoid over-kneading the dough and ensure your oven is fully preheated before baking.
Can I use tomato juice instead of the vegetable juice cocktail?
Yes, plain tomato juice works well, though the cocktail adds a slightly sweeter, more complex flavor.
Can I add cheese to the dough?
Absolutely. Adding shredded cheese like cheddar or Monterey Jack will make them even more flavorful.
How thick should I roll the dough?
About ½ inch thick to ensure even baking and a tender crumb.
What is the best way to cut the biscuits?
Use a sharp biscuit cutter without twisting to keep the edges sharp, helping the biscuits rise evenly.
Conclusion
Daddy’s Savory Tomato Biscuits bring together simplicity and bold flavor in a way that’s both comforting and delicious. Perfect for times when your kitchen is low on traditional ingredients, this recipe proves that with a little creativity, you can still enjoy fresh homemade biscuits. Whether served alongside breakfast, dipped in soup, or enjoyed plain, these biscuits are a delightful twist on a classic favorite.
Print
Daddy’s Savory Tomato Biscuits
- Total Time: 25 minutes
- Yield: 18 biscuits
Description
Daddy’s Savory Tomato Biscuits use tomato-vegetable juice cocktail instead of milk, creating tender, flaky biscuits with a unique savory twist perfect for breakfast, brunch, or any meal.
Ingredients
3 cups self-rising flour
⅛ teaspoon baking soda
⅛ teaspoon salt
1 teaspoon white sugar
½ cup shortening
1 cup tomato-vegetable juice cocktail
Instructions
- Preheat oven to 400°F (200°C). Grease a baking sheet.
- In a bowl, stir together self-rising flour, baking soda, salt, and sugar.
- Cut in shortening with a pastry cutter until mixture resembles coarse crumbs.
- Add tomato-vegetable juice cocktail and mix until dough is moist.
- Turn dough onto floured surface and gently knead several times until it holds together.
- Roll dough to about ½-inch thickness.
- Cut rounds with biscuit cutter and place on prepared baking sheet.
- Bake 8–10 minutes until risen and lightly browned.
Notes
Substitute shortening with cold butter for richer flavor and flakier texture.
Add fresh herbs like rosemary or thyme for fragrant twist.
Mix shredded cheddar cheese into dough for cheesy tomato biscuits.
Use plain tomato juice or vegetable juice to adjust flavor intensity.
Add cayenne pepper or smoked paprika for spicier biscuits.
Store leftovers airtight at room temperature up to 2 days or refrigerate up to 4 days.
Reheat in 350°F oven for 5–7 minutes or microwave for 20–30 seconds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 biscuit
- Calories: 120
- Sugar: 1g
- Sodium: 230mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
